Anthony Bourdain

Italians  have an apt descriptor for a simple, crunchy-chewy hazelnut meringue cookie that tastes delicious but looks like something you'd scrape off your shoe after a visit to the dog park: brutti ma buoni, which means "ugly but good." It's a great name, though it's honestly wasted on a cookie, when in fact there's a whole world of food out there—and I've seen and tasted a lot of it—that rightfully could be called "ugly but good."Now, I'll be the firstto admit that I enjoy using social media—and Instagram in particular—as a way to shit-stir envy and rage among my chef friends (and anyone else who's paying attention) when I'm eating a perfectly fried whole artichoke in Rome, a pile of freshly cracked crabs in Seattle, or a pornographic selection of cheeses in France. I know well the seductive power of a visually stunning food image. But I also know that some of the most inherently delicious food has been pickled, butchered, braised, stewed, and/or charred in a way that maximizes flavor, visual appeal be damned.Take char kway teow, my absolute favorite dish from Singapore, as a good example. Flat rice noodles, cockles or prawns, bean sprouts, lap cheong (Chinese sausage), and fish cakes are stir-fried with soy sauce, fish sauce, shrimp paste, and pork fat. It's uniformly brown, greasy, mushy, and, in general, not a looker. But it's the first thing I go for in Singapore—or wherever else in the world I can find it—and it delivers a wallop of smoke, porkiness, fishy brine, and satisfying chew.It's neither a secret nor a surprise that limp, brown, stewy, soupy, unlovely-but-delicious food is often the food of poverty, or at least of necessary thrift. Feet, heads, snouts, organs, and tails are, of course, cheaper than whole-muscle meats. But when treated right—which is most often to say, when cooked slow and low, with plenty of aromatics and seasonings—the surrounding fat and connective tissue contribute greatly to hearty, satisfying flavor and mouthfeel. Chinese duck tongues with spicy mustard; Hungarian goulash; Indian fish-head curry from Kerala; Tuscan pork braised in milk; or a rich, black bowl of Brazilian feijoada—this humble, homely stuff is what most of the world really always has eaten, long before rainbow bagels and all other manner of look-at-me consumption.A centerfold-worthy, rare rib eye steak is a social-media no-brainer with a high price tag (and, if you're that guy, a dozen excruciating hashtags). At a fraction of the cost to cook, a pot of earthy trippa alla Romana demands technical skill, patience, and the clarity of vision to recognize that, sometimes, the "ugly but good" guts are the glory. —As told to Laurie Woolever
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According to Anthony Bourdain, the key to a relatively easy, smooth-running, violence-free Thanksgiving is to adopt the following three-day strategy.
Tapping into his awesome imagination and real-life exploits, F&W's illustrator-in-residence, Anthony Bourdain, sketches three of his most memorable Thanksgivings.
Turkey Gravy
Rating: Unrated
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Anthony Bourdain makes his easy and delicious gravy ahead of time, so there’s no fussing when you have guests at the table. Slideshow: More Thanksgiving Recipes 
Anthony Bourdain’s Thanksgiving turkey is as simple as it gets. He suggests making two birds—one that you can parade at the table, dressed up “like a showgirl, with chop frills and elaborate fruit garnishes on a bed of old-school parsley or kale,” and another that’s already carved in the kitchen, ready to be served.
Cranberry Relish
Rating: Unrated
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This super-simple, uncooked cranberry-orange relish is a perfect for making ahead. Serve it alongside your favorite Thanksgiving turkey and stuffing for a classic Thanksgiving spread. Related: Ultimate Thanksgiving Guide
Anthony Bourdain’s Thanksgiving turkey is as simple as it gets. He suggests making two birds—one that you can parade at the table, dressed up “like a showgirl, with chop frills and elaborate fruit garnishes on a bed of old-school parsley or kale,” and another that’s already carved in the kitchen, ready to be served. Slideshow: More Global Thanksgiving Turkey Recipes 
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Michelin-starred chef Joël Robuchon is famous worldwide for his supersilky, superrich, superlight and buttery mashed potatoes. This is Anthony Bourdain’s version of those potatoes. Slideshow: More Mashed Potato Recipes 
These classic creamed onions are a mainstay on Anthony Bourdain’s Thanksgiving table. Slideshow: More Onion Recipes 
Anthony Bourdain’s Thanksgiving turkey is as simple as it gets. He suggests making two birds—one that you can parade at the table, dressed up “like a showgirl, with chop frills and elaborate fruit garnishes on a bed of old-school parsley or kale,” and another that’s already carved in the kitchen, ready to be served. Slideshow: More Global Thanksgiving Turkey Recipes 
Michelin-starred chef Joël Robuchon is famous worldwide for his supersilky, superrich, superlight and buttery mashed potatoes. This is Anthony Bourdain’s version of those potatoes. Slideshow: More Mashed Potato Recipes 
These classic creamed onions are a mainstay on Anthony Bourdain’s Thanksgiving table. Slideshow: More Onion Recipes 
At Thanksgiving, these were the sweet potatoes you'd find at Anthony Bourdain's table.
Brussels Sprouts with Bacon
Rating: Unrated
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These are the bacon-laden brussels sprouts that Anthony Bourdain serves at Thanksgiving. Slideshow: More Brussels Recipes 
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This rich and delicious make-ahead Mushroom-and-Chestnut Stuffing with Giblets from Anthony Bourdain gets flavor from fresh herbs. Slideshow: More Stuffing and Dressing Recipes 
To commemorate a new annotated edition of his memoir, Kitchen Confidential, Anthony Bourdain revisits the bleak holiday routines of his pre-fame life. Plus: The chef looks back on recipes from his classic 2004 Les Halles cookbook.
Tartiflette
Rating: Unrated
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Here’s more evidence that you can never have too much cheese, bacon, or starch. Slideshow: More Deliciously Cheesy Recipes 
Soupe De Poisson
Rating: Unrated
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Star chef Anthony Bourdain garnishes his uber-classic, flavorful fish soup with toasts slathered with garlicky rouille and topped with grated cheese. Slideshow: Great Christmas Soup Recipes 
Rouille
Rating: Unrated
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Anthony Bourdain calls this super-garlicky mayonnaise “the magical condiment.” The perfect balance of garlic, lemon and saffron is what makes it so good. Slideshow: Great Condiment Ideas 
Poulet Basquaise
Rating: Unrated
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To make his exceptional quick-braised chicken, Anthony Bourdain seasons the bird with cayenne and cooks it in white wine with plenty of onions and peppers.